Chard & Fennel Quiche for lunch.
Gardein Crispy Tenders and burnt Brussel Sprouts for dinner.
Dessert was a slice of Blessed Mama's White Cake with White Butter Cream.
Frontera Cabernet Sauvignon/Merlot.
NORTE AMERICANO-STYLE VEGAN LUCUMA ICE CREAM
3 weeks ago
8 comments:
hahah the title is good!! i havent looked through that recipe yet, (the quiche)you did a really nice hob on it, looks like something you would buy at whole foods
"Don't it make your green food brown"...do remember that song from the 70's...80's (?)
I like brussels sprouts (and broccoli) totally roasted to the max an/or boiled to oblivion...not sure why...looks good.
Yeah I agree with Rose - burnt is a great taste! Brussels Sprouts do no wrong.
I'm with Rose and foodfeud: my mom and I don't consider vegetables properly cooked until they're black or at least very dark brown on at least one side. And brown...yeah, it's a nice colour. I decorated my whole house in brown and I love it.
Extra-crispy brussels sprouts! That's how I like them, too. And you keep reminding me to make quiche...although I think I'm going to use the tofu this week for lasagne.
must make quiche soon. and Mama's cake.
I made the apple apricot cake for our party that we went to yesterday....everyone LOVED it and couldn't believe it was vegan....YAY. I'll blog about it either tonight or tomorrow. :o)
Next, I have got to make that quiche and BM's cake
Hello, Ladies & Germ!!!
Thanks all for the kind comments;-)
Post a Comment